Tomato, Summer Peach and Fresh Herb Gazpacho Salad

I got a fantastic new cookbook while back East visiting family.  It's all vegetables - I LOVE it!!  The picture above is from the cookbook "Fast, Fresh & Green" by Susie Middleton.  I'm fairly adventurous and will try food at least once.  This one intrigued me and it ended up being DEEEElicious!

2 lbs Heirloom tomatoes (I used Compari and Pear tomatoes since our Heirlooms weren't good)
1 lb ripe peaches
1/2 small red onion
2 Tbsp extra virgin olive oil
2 Tbsp fresh orange juice or mango smoothie drink (add more if needed)
1 Tbsp balsamic vinegar (more if needed)
1 tsp soy sauce
1/2 tsp finely grated lemon zest
1/4 tsp kosher salt (**note: I used sea salt)
1/2 cup lightly packed small whole fresh mint and basil leaves (**note: I only used basil)
Edible Flowers, for garnish, optional

Core the large tomatoes and stem any cherry or tiny tomatoes.  Cut the larger tomatoes into large, evenly sized pieces.  To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice.  If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half.  Cut the cherry or tiny tomatoes in half or into quarters.  Put all of the tomatoes into a large, shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach.)  Add the peaches to the bowl.  Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, orange juice, balsamic vinegar, soy sauce, lemon zest, and salt.  Pour the dressing over the tomatoes and peaches.  Add half of the herbs, season with salt and toss gently but thoroughly.  Taste the juices and add more dressing if you need to.  Before serving, toss again and add the remaining herbs and flowers for garnish.  Enjoy!

**Notes:  I made this for my lunch.  It made 4 1/2 cup servings for me.  The flavors got better each day.